Raw Carrot Cake Bars

• 總時間: 12 hours 17 minutes

食材

Find the recipe below and on page 247 in my cookbook, Simple Feel Good Food. Tap the link in my bio to get your copy now!

Carrot Layer:

12 soft Medjool dates, pitted

1½ cups chopped carrots

1 cup shredded coconut

1 cup walnuts

1 teaspoon cinnamon

½ teaspoon nutmeg

Heaping ¼ teaspoon sea salt

Cashew Frosting Layer:

1½ cups raw cashews*

½ cup full-fat coconut milk

¼ cup maple syrup

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

步驟

Line a 9×5-inch loaf pan with parchment paper.

Make the carrot layer: If your dates are not soft, soak them in a small bowl of warm water for 5–10 minutes. Pat dry before using. Add the dates, carrots, coconut, walnuts, cinnamon, nutmeg, and salt to a food processor. Pulse until the mixture sticks together when pinched.

Make the cashew frosting layer: In a high-speed blender, combine the cashews, coconut milk, maple syrup, lemon juice, vanilla, and salt. Blend until smooth and creamy.

Press the carrot mixture firmly into the prepared pan. Spread the cashew mixture evenly on top.

Freeze for 8 hours or overnight. Slice into bars. If too firm, let sit at room temperature for about 10 minutes before serving.

If not using a high-speed blender, soak the cashews for at least 4 hours or overnight before blending. You may need to blend longer to achieve a smooth, creamy texture.

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